Labor shortage is a significant challenge that commercial restaurants face today. One reason for the low popularity of kitchen work is the unsatisfactory thermal conditions. Labor costs currently represents 18 % of the cost structure of a QSR. In order to decrease employee rotation, absenteeism and reduce recruitment fees, it is necessary to improve the working environment and comfort and increase the productivity.Fast food restaurants are characterized by high heat loads, humidity and a significant amount of grease vapor concentrations due to the type of cooking operations. What is important from the point of view of grease extraction is the breakdown of the grease emissions into the particulate and vapor phases, and the size distribution of the grease particles. Mechanical grease filters quickly lose grease removal effectiveness as the particulate size drops below 6 microns depending on the pressure drop across the filters. This first stage grease extraction can be augmented by the use of Ultraviolet light. UV-C light reacts on small grease particulate and volatile organic compounds (VOC) generated in the cooking process.Furthermore, increasingly stringent environmental demands and building regulations have placed restraint on the location of a foodservice facility. Odor and emission control and neighborly respect are factors that need to be considered in dense urban environments.